Director of Operations

NOTE: This position will lead operations of 40-50 +/- restaurants. Extensive travel is required in the assigned region.  

Position Summary: The Director of Operations (DO) oversees and ensures the successful operation, growth, and profitability of all restaurants in their assigned region. The DO provides leadership and direction to their District Managers (6-8) to ensure the region operates in accordance with all established policies, procedures, standards, Fourteen Foods values, and applicable federal, state, and local laws. The Director of Operations maximizes sales and profitability through the development and implementation of systems and processes that result in superior quality, service, and cleanliness in their region. Recruits, hires, trains, coaches, develops, and retains a best-in-class team of professional team members at the store and management levels capable of delivering the Dairy Queen brand experience to consumers.   

Experience, Qualifications & Skills: 

• Bachelor’s Degree in Business Management or equivalent, or equivalent years of leadership experience.
• 5+ years previous experience in multi-unit restaurant management of a minimum of 10+ units.
• Excellent communication skills including providing clear directions, both verbally and in writing.
• Effective listening skills.
• Process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings.
• Influential leadership with the ability to get things done with and through other people.   
• Proven ability to recruit, select, supervise, coach, develop, lead, motivate, and retain talented team members. Build an effective team and establish camaraderie across generational and multicultural lines. Establish, maintain and enforce consistently high-performance standards.   
• Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop-through, revenue generation, asset depreciation, budgeting, amortization, and allocations. Visualize and apply innovative solutions to current and anticipated business opportunities.   
• Plan, prioritize, anticipate, analyze, and implement multiple projects and tasks simultaneously, within budget and on schedule.
• Work independently with minimal supervision Calls upon experience and leadership skills to assess opportunities and risks, validate assumptions, make decisions, and take swift, appropriate actions. 
• Adapt to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to various routine and non-routine situations. Ability to act decisively with or without sufficient information.     
• Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results.   
• Must be fluent in English. 
• Must possess and maintain a valid driver’s license.
• Must successfully pass a background and MVR check. 
• Possession of Food Handler’s Permit and/or ServSafe Certification (where required).   
• Minimum of 45 weekly hours based on business demands including nights, weekends, and holidays.
• Required travel within market of 75% +/-, 4 or more days per week, mostly driving.